Chicken meat product and method of making

ABSTRACT

A chicken meat product rendered substantially free of pathogenic bacterial species by having an external coating of sodium diacetate substantially free of an adhesive material. The wet coating is retained on the external surfaces of the dressed chicken meat by the surface tension of the sodium diacetate solution after the chicken meat is coated with the solution and is hung freely to permit excess liquid to drain away. The amount of sodium diacetate present in the product of the invention depends upon the degree of pathogenic bacterial contamination of the chicken meat. The sodium diacetate is included in each case in sufficient quantity to preserve the meat from growth of all pathogenic bacteria of the order and species of salmonella, E. coli, and campylobacter.

This application is based on applicant's provisional application Ser.No. 60/083,660 filed Apr. 30, 1998.

FIELD OF INVENTION

This invention relates to a packaged chicken meat product—either adressed whole chicken or dressed chicken parts—that is coated with awater solution of sodium diacetate, or solid sodium diacetate in aspecified form, to combat and eliminate certain pathogenic bacteria, andto the process of making such a product.

BACKGROUND OF INVENTION

Chicken production and processing for meat is a large and growing U.S.industry. Profit for processors, however, is not more than a few centsper pound of dressed chicken. The intense competition often leads tohazardous cost cutting that is contrary to good processing practices asprescribed by government oversight agencies such as the Food and DrugAdministration, the U.S. Department of Agriculture and the Food SafetyInspection Service.

Salmonella, E. coli, and campylobacter have been clearly identified bymany studies made by these government agencies, and by meat processors,as species of pathogenic bacteria that have often been found in chickenmeat and have been the cause of food poisoning outbreaks that haveaffected large numbers of the population, often with many fatalities.

For example, a very significant finding by the Center for DiseaseControl and Prevention, Atlanta, Ga. reports that “illness caused bychickens rose threefold between 1988 and 1992.” And as reported in theFeb. 8, 1998 issue of Consumer Reports, “salmonella and campylobactercause 1.1 to 7 million food-borne infections and 2000 deaths per year.”Further, as reported in The New York Times of Jan. 5, 1998:

“The [current poultry pathogen hunt carried out by the U.S.D.A.] comesat a time when poultry risks are gaining much media attention. The NewYork Times and television's Cable News Network in October reported that‘Campylobacter . . . infects from 70% to 90% of all U.S. chickens. Thereports state that the bacteria causes 2 million to 8 million peopleannually to become ill, and is responsible for 200 to 800 deaths eachyear.”

An important discovery—the use of sodium diacetate in retarding,inhibiting and preventing the growth and development of microorganismsin foodstuffs—was patented over 50 years ago in U.S. Pat. No. 2,417,806,issued Mar. 25, 1947. However, in every case of external application ofthe sodium diacetate, the specification of that patent called for theuse of an adhesive base, a potentially adhesive base, a colloidal orgelatinous adhesive material, an adhesive suspending medium, a gum,gelatin, a solidifying agent or the like for adhering the sodiumdiacetate to the meat being treated.

In 1990 a PCT application (that had been filed in Australia withClarence J. Moye designated as the inventor and the applicant in theUnited States) was published under International Publication No. WO90/3118, seeking a patent on the use of sodium diacetate sprayed ordusted—in the form of solid particles—onto the substantially drysurfaces of a meat product.

SUMMARY OF THE INVENTION

The food product of this invention comprises dressed chicken meat,either a whole dressed chicken or a dressed chicken part, which has afilm or coating of sodium diacetate—either in a water solution orremaining as a solid coating after the drying of such a solution inplace on the meat—that extends continuously across the external surfacesof the chicken meat and is substantially free of any adhesive material.The wet coating is retained on the external surfaces of the dressedchicken meat by the surface tension of the sodium diacetate solutionafter the chicken meat is coated with the solution and is hung freely topermit excess liquid to drain away. If the treated meat remainsunwrapped, and the solution is permitted to dry, the sodium diacetateremains on the meat as a dry continuous coating.

In some embodiments of the product of this invention the percentage byweight of the sodium diacetate in the water solution is from about 0.02%to about 0.099% of the weight of the dry dressed chicken meat.

Preferred embodiments of the product of this invention include aremovable casing positioned around the dressed chicken meat and theabove mentioned coating of sodium diacetate water solution or drycoating of sodium diacetate.

As discussed below, the amount of sodium diacetate present in theproduct of the invention suitably depends upon the degree of pathogenicbacterial contamination of the chicken meat prior to the application ofthe sodium diacetate. The sodium diacetate is included in each case insufficient quantity to preserve the meat from growth of all pathogenicbacteria of the order and species of salmonella, E. coli, andcampylobacter.

This invention also includes the process of treating a dressed chickenpart by the indicated steps, to produce a coated food product asdescribed.

As used in this specification and the appended claims, (1) the term“chicken meat part” includes drumsticks, breasts, wings and backs, (2)the term “adhesive material” includes an adhesive base, a potentiallyadhesive base, a binder, an adhesive suspending medium, a gum, otheradhesive colloidal material, a gelatin or the like for adhering thesodium diacetate to the meat being treated and (3) the term “casing”includes flexible wrappings.

There has thus been outlined, rather broadly, the more importantfeatures of the invention in order that the detailed description thereofthat follows may be better understood, and in order that the presentcontribution to the art may be better appreciated. There are, of course,additional features of the invention that will be described hereinafterand which will form the subject matter of the claims appended hereto.Those skilled in the art will appreciate that the conception upon whichthis disclosure is based may readily be utilized as a basis for thedesigning of other products, methods and systems for carrying out theseveral purposes of the present invention. It is important, therefore,that the claims be regarded as including such equivalent constructionsinsofar as they do not depart from the spirit of the present invention.

ADVANTAGES OF THE INVENTION

The food product of this invention produces a chicken meat that istotally free of three very dangerous pathogenic bacteria species:

salmonella enterides and related species;

escheritia coli 0157/H7 and related pathogenic coliform bacteriaspecies; and

campylobacter jejuni and related pathogenic species.

These are the “pathogenic bacterial species” referred to throughout thisspecification.

The food product of this invention is storage stable, with noreappearance of the above pathogens when the chicken meat is held underconventional refrigeration (35° to 40° F.) or frozen storage (−10° to 5°F.) in airtight packaging materials such as polystyrene trays wrapped inpolyethylene film.

In addition to being free of the three above mentioned types of virulentpathogens, the food product of this invention is characterized by:

the enhancement of the growth of naturally occurring lactobacilli whichare beneficial bacteria essential for the digestion of food;

the absence of any deleterious odor or taste in the meat uponpreparation and cooking it for eating; and

the absence of any alteration of the natural texture of the meat whichwould make it less attractive for eating.

The food product of this invention has several very important advantagesover known dressed chicken meat products whether whole chicken or parts.Applicants have not only discovered that the sodium diacetate coatingcontained in the food product of their invention will adhere to the meatbeing treated without the use of any adhesive material, but in additionthey have discovered that in the absence of adhesive material the sodiumdiacetate is substantially more effective in combatting and eliminatingthe pathogenic bacteria species in question.

These facts reduce the cost of treating the chicken meat in twosignificant ways. First, the amount of sodium diacetate required ismarkedly reduced. Second, the cost of the adhesive material is whollyeliminated. Both these cost savings are important when the margin ofprofit in the sale of dressed chicken meat is as low as it is.

These, together with other objects of the invention, along with thevarious features of novelty which characterize the invention, arepointed out with particularity in the claims annexed to and forming apart of this disclosure. For a better understanding of the invention,its operating advantages and the specific objects attained by its uses,reference should be had to the accompanying descriptive matter in whichpreferred embodiments of the invention are discussed.

Still other advantages will be apparent from the disclosure thatfollows.

DETAILED DESCRIPTION

In a preferred embodiment of the present invention, a food productcomprising dressed chicken meat selected from the group consisting of awhole dressed chicken and dressed chicken parts; and a coating of sodiumdiacetate that is substantially free of an adhesive material and extendscontinuously along the external surfaces of the dressed chicken isprovided. The diacetate coating may be (1) a coating of a water solutionof sodium diacetate, or (2) a coating of sodium diacetate in solid formresulting from the drying in place of said water solution of sodiumdiacetate.

The external meat coating contains at least 0.02% sodium diacetate byweight of the food product. This new food product with sodium diacetatethat is substantially free of an adhesive material renders the foodproduct substantially free of pathogenic bacterial species.

In another preferred embodiment of the present invention, a food productcomprises dressed chicken meat and an agent of sodium diacetatesubstantially free of an adhesive material combined with the dressedchicken meat. The agent contains at least 0.02% sodium diacetate byweight of the food product. Again, the food product is renderedsubstantially free of pathogenic bacterial species.

In yet another preferred embodiment of the present invention whichrenders the food product substantially free of pathogenic bacterialspecies, the food product comprises dressed chicken meat and an agentcontaining sodium diacetate. The agent being combined with the dressedchicken meat and containing about 0.02% to about 0.099% sodium diacetateby weight of the food product.

Moreover, the agent may contain about 0.02% to about 0.085%; about 0.02%to about 0.063%; about 0.04% to about 0.085%; about 0.04% to about0.063%; or about 0.051% to about 0.085% sodium diacetate by weight ofthe food product.

In another series of preferred embodiments of the present invention, afood product comprises dressed chicken meat and an agent containingsodium diacetate. When the agent contains about 0.02% to about 0.04%;about 0.04% to about 0.051%; about 0.051% to about 0.063%; about 0.063%to about 0.085%; or about 0.085% to about 0.099% sodium diacetate byweight of the food product, the food product is rendered substantiallyfree of pathogenic bacterial species.

Conventional Processing Steps

The conventional process for preparing dressed chicken meat for salecommercially includes the following steps: (1) slaughtering,defeathering, removal of head and feet; (2) eviscerating, trimming,washing and chilling; (3) packaging, storing, transporting and storing;and (4) refrigeration/freezing.

The cutting of the whole chicken into “parts” may occur either aftertrimming or after “storing”.

Products and Process of this Invention

In the practice of the present invention, the sodium diacetate may beapplied to the dressed chicken meat in a water solution before the meatis packaged, either before or after chilling.

In a preferred embodiment of the present invention, a food productcomprises dressed chicken meat selected from the group consisting of i)a whole dressed chicken and ii) a dressed chicken part, and a coating ofa water solution of sodium diacetate that is substantially free of anyadhesive material. The coating of a water solution of sodium diacetateextends continuously across the external surfaces of the dressed chickenmeat and is retained on the external surfaces because of the surfacetension of the water solution. After the dressed chicken meat is coatedwith the solution, it is hung freely to permit excess liquid to drainaway.

Preferably, the external surface of the continuous coating of a watersolution of sodium diacetate is substantially smooth throughout. As willbe understood, the surface tension of the water solution will tend toproduce a coating having a smooth upper boundary, while irregularitiesand crevices on the exposed surfaces of the meat product being treatedwill produce a coating that has an irregular lower boundary, and as aresult is not wholly uniform in thickness.

The food product of the present invention may also include a removablecasing positioned around the dressed chicken meat and the coating ofsodium diacetate water solution.

Moreover, the sodium diacetate of the water solution may be retained insolid form on the external surfaces after the water of the solution hasevaporated. As will be seen, while this dried coating of sodiumdiacetate will not be uniform in thickness, it will—like the watersolution from which it is derived—extend continuously across theexternal surfaces of the meat and in direct contact with those surfacesthroughout. This food product may also include a removable casingpositioned around the dressed chicken meat and the dried coating ofsodium diacetate.

In the embodiments described, whether the wet or dry embodiment, thepercentage by weight of sodium diacetate in the water solution involvedmay be from about 0.02% to about 0.099% of the weight of the foodproduct.

Preparation of Sodium Diacetate Solution

Sodium Diacetate water solution is prepared at the desired concentrationusing clean, fresh water. Distilled, de-ionized or natural spring, lowhardness water is preferred. For example:

% Concentration Sodium Diacetate Water (ca. 10°-30° C.) 20% 20 grams 80ml. 15% 15 grams 85 ml. 10% 10 grams 90 ml.

The sodium diacetate dissolves readily. Saturation is 40%.

The concentration selected may vary from 5% to 40% to accommodatemechanical spraying devices used to apply the sodium diacetate solutionon the chicken meat. It will depend also on the degree of bacterialinfection of the chicken meat due to processing and handling. Theanticipated exposure to infection of the chicken meat after it isunpackaged, the length of time before cooking and other factors will betaken into account.

Application of Sodium Diacetate

The amount of sodium diacetate normally required on the chicken meat torender it totally free of pathogenic bacterial species is a practicalrange of 0.05% to 0.3% of the weight of the food product (i.e., chickenmeat and sodium diacetate), although for greatly infected meat, a largerquantity may sometimes be required. A practical range to render thedressed chicken meat substantially free of pathogenic bacteria speciesis at least 0.02% of the weight of the food product.

Spraying the sodium diacetate solution onto the chicken meat is easilyaccomplished. Dipping the chicken meat into sodium diacetate solution isalso effective and practical. Brushing the chicken meat with the sodiumdiacetate solution is another suitable method.

The devices that can be used to apply the sodium diacetate solution tothe chicken meat include all forms of mechanical, pneumatic, electricalor hand operated equipment. Included are those which throughintroduction of an electrical current charge and/or ionize the SodiumDiacetate solution before or during the spraying action. Whatevermechanical, pneumatic or electrical spraying device is used, it is veryimportant that it deliver a uniform mist of droplets, which willestablish a uniform film of sodium diacetate solution on all surfaces ofthe chicken, with attention paid to the exposed cavity surfaces of thewhole chicken.

The sodium diacetate may also be applied by dipping the whole chickenmeat or parts into a 5%-35% water solution of sodiun diacetate. Thedwell-time in the solution will be determined by the factors of degreeof infection, whether the whole chicken or chicken parts are beingtreated, and the condition of the processing operation equipment.

Another method is to brush the solution onto the chicken meat surfacesby hand or mechanically. Or a combination of the above methods may beused.

The sprayed, dipped or brushed chicken meat is allowed to hang freely topermit excess liquid to drain away. A hooded conveyor within which theair is controlled to prevent reinfection of the chicken meat is ideal.

As will be recognized, as a result of the steps described a film orcoating of sodium diacetate water solution is retained on the externalsurfaces of the whole dressed chicken, or chicken part, because of thesurface tension of the solution. The amount of sodium diacetate solutionremaining on a given dressed chicken meat, after such draining iscontinued until the solution stops dripping off the meat, will besubstantially the same regardless of the amount of sodium diacetatecontained in this solution, or in other words, regardless of what theconcentration of the solution is. As will be further understood, thethickness of the layer of sodium diacetate solution will besubstantially the same throughout the meat surfaces.

Subtracting the dry (pre-application) weight of the dressed wholechicken or chicken part (as the case may be) from the weight of the wetchicken meat will give the weight of the sodium diacetate solution thatcoats the dressed chicken or the dressed chicken part. Multiplying thisweight of retained water solution by the predetermined percentage weightof sodium diacetate will in each case give the weight of sodiumdiacetate retained on the dressed chicken meat. This can then beexpressed as a percentage of the weight of the wet meat.

Packaging

A wide variety of choices exists. A styrofoam tray with an overwrap ofpolyethylene film is standard. The chicken meat is to be wet whenwrapped.

A series of tests were made to show the extent to which variousconcentrations of sodium diacetate water solutions that aresubstantially free of adhesive material will inhibit the growth ofsalmonella, E.coli and campylobacter on dressed whole chicken or dressedchicken parts.

EXAMPLE 1

Tests made using plate culture media favorable to the growth ofsalmonella (enterides), and E. coli (H0157) clearly indicated that awater solution of sodium diacetate stops the growth of those bacteriawhen sufficient quantities of sodium diacetate are included in themedium.

In a zone of inhibition test, a drop of sodium diacetate water solutionwas placed on agar plate media previously inoculated with E. coli andsalmonella, respectively. The plates were incubated for 24-48 hours. Thezones of inhibition (minimum diameter of the colony) of the respectivebacteria were measured. The larger the diameter as thus measured, thegreater the degree of inhibition of the colony of the bacteria. The datafrom these tests are set forth below.

Diameter of zone of Diameter of zone of Concentration of sodiuminhibition for E. coli inhibition for salmonella diacetate (in mm.) (inmm.) Negative control 0 0 20% 20 22 10% 16 19 5% 12 15 2.5% 0 10 2.0% 010 1.5% 0 0 .75% 0 0 .50% 0 0 .25% 0 0 Positive control 20 24

EXAMPLE 2

This test shows that a water solution of sodium diacetate inhibits thegrowth of pathogenic bacteria on skinless chicken parts.

A quantity of chicken parts (drumsticks, skin removed) was inoculatedwith salmonella enterides bacteria, simulating a commercial situation.The surface of the chicken meat was then sprayed, using a hand operatedspray bottle, with 20% sodium diacetate water solution. The chicken wasthen packaged in a polyethylene bag and incubated at 4° C. Samples wereremoved initially and at 30 minutes, and 24, 72 and 120 hours. Thesewere then tested for number of salmonella present. (Laboratory methodper Association of Agricultural Chemists.) Similar tests were madeinoculating the chicken with E. coli H0157 and campylobacter jejuni.With each of the species, a control sample that was given no treatmentwas included.

In this Example 2 and in Examples 3-5, 8 and 9 below, the results of thetests are expressed in terms of the number of bacteria cells per gram ofchicken meat.

In this Example 2, sodium diacetate treatment reduced the bacterianumbers to zero in 72 hours. Bacteria numbers in untreated chickens roseto 700,000/gram.

Chicken drumsticks held at 4° C. Test No. Initial 30 Min. 24 Hrs. 72Hrs. 4 Surface inoculated with 140 230 20 0 salmonella, then sprayedwith 20% solution of sodium diacetate. 3 Surface inoculated with 260 320390 120,000 salmonella. No sodium diacetate applied. 2 Surfaceinoculated with E. 180 30 10 0 coli then sprayed with 20% solution ofsodium diacetate 1 Surface inoculated with E. 190 600 1400 700,000 coli.No sodium diacetate applied. 6 Surface inoculated with 220 130 0 0campylobacter, then sprayed with 20% solution of sodium diacetate 5Surface inoculated with 160 130 0 0 campylobacter. No sodium diacetateapplied. E. coli isolate - E. coli 0157-H7 Salmonella - Salmonellaenteritidis Campylobacter - Campylobacter jejuni

EXAMPLE 3

This is a repeat test of Example 2, and shows that sodium diacetateinhibits pathogen bacteria on skinless chicken meat.

Test No. Initial 30 Min. 24 Hrs. 72 Hrs. 4A Surface inoculated with 25030 0 0 salmonella then sprayed with 20% solution of sodium diacetate. 3ASurface inoculated with 410 1200 16,000 200,000 salmonella. No sodiumdiacetate applied. 2A Surface inoculated with E. 140 40 0 0 coli, thensprayed with 20% solution of sodium diacetate. 1A Surface inoculatedwith E. 120 1800 2800 400,000 coli. No sodium diacetate applied. 6ASurface inoculated with 110 30 0 0 campylobacter, then sprayed with 20%solution of sodium diacetate. 5A Surface inoculated with 130 80 0 0campylobacter. No sodium diacetate applied.

The data for this example 3 show again that sodium diacetate treatmentof skinless chicken meat that has been deliberately exposed to(inoculated with) three pathogen bacteria quickly reduces the latter tozero numbers.

EXAMPLE 4

This Example 4 shows that sodium diacetate inhibits pathogens onchicken, with skin held at 4° C.

Test No. Initial 30 Min. 24 Hrs. 72 Hrs. 10 Surface inoculated with 70040 10 0 salmonella, then sprayed with 20% solution of sodium diacetate.9 Surface inoculated with 560 1800 2800 3000 salmonella. No sodiumdiacetate applied. 8 Surface inoculated with E. 460 80 10 0 coli, thensprayed with 20% solution of sodium diacetate. 7 Surface inoculated withE. 520 960 1400 3000 coli. No sodium diacetate applied. 12 Surfaceinoculated with 210 60 0 0 campylobacter, then sprayed with 20% solutionof sodium diacetate 11 Surface inoculated with 160 40 0 0 campylobacter.No sodium diacetate applied.

EXAMPLE 5

Skinless chicken - 5%, 10%, 20% sodium diacetate water solutionsBacteria Sodium Diacetate Colonies per Gram Inoculation Solution*Initial 24 Hrs. 72 Hrs. Salmonella 0% 220 1,200 40,000 ″ 5 280 60 220 ″10 130 40 280 ″ 20 180 10 0 E. coli 0 210 1,600 150,000 ″ 5 260 260 780″ 10 120 100 430 ″ 20 180 0 0 Campylobacter 0 230 70 0 ″ 5 250 30 0 ″ 10270 10 0 ″ 20 190 0 0 *Concentration

Summary of Examples 2-5

Sodium dicetater solution, sprayed onto chicken meat, with or withskins, firmly controls three pathogen bacteria species. The range ofcontrol is 5% sodium diacetate water solution for simulated commercialinfection of mild degree to 20% sodium diacetate water solution formajor infection (beyond the probability of occurrence with reasonablygood processing practice).

EXAMPLE 6

The data in Examples 1-5 demonstrate that sodium diacetate is aneffective agent in eliminating three pathogenic bacteria genera onchicken meat by spraying sodium diacetate solution onto the meat, or byimmersing the chicken meat in the sodium diacetate solution.Determination was made of the percent of weight of sodium diacetatedeposited on the chicken when a range of sodium diacetate watersolutions was employed. As one example:

Weight of chicken after spraying 1,341.6 gm. 20% sodium diacetatesolution Weight before spraying 1,335.9 gm. Weight of retained sodiumdiacetate 5.75 gm. solution 20% sodium diacetate 1.14 gm. Percent sodiumdiacetate on 0.085% chicken

The table just below sets forth the results of the other percentageconcentrations of sodium diacetate water solution used in thesecalculations.

Percent Sodium Diacetate Deposited on Chicken Meat Water Solution -Amount of Sodium Percent Sodium Diacetate Deposited Diacetate Method onChicken Meat 23.0% Spraying 0.099% 20.0% ″ 0.085% 15.0% ″ 0.063% 12% ″0.051% 10% ″ 0.04% 5% ″ 0.02% 12% Immersing 0.099% 10% ″ 0.04% 5% ″0.02%

EXAMPLE 7

A simple test was set up to establish the effect, if any, of an extendedtreatment of sodium diacetate on the taste, odor, texture, and moistureof fresh chicken. The test was set up to simulate cooling a freshlydressed chicken in an ice water bath (chilling tank), which is a commonpractice in poultry processing. It should be noted that the dwell inthis test is considered to be excessive of the time necessary toadequately control bacterial growth.

A fresh, whole chicken carcass was placed in a stainless steel containercontaining a 20% solution of sodium diacetate (2 pounds), water (6pounds) and ice (2 pounds). The solution temperature prior to adding thetest bird was noted at 35.5° F.

The bird was submersed in the bath for a total of 30 minutes, duringwhich time it was turned every 7.5 minutes to insure equal interior andexterior surface exposure. After 30 minutes, the bird was removed fromthe solution, hung to drip for 5 minutes, and placed into an airtightbag for refrigerated storage at 38° F. for 48 hours.

After 48 hours had elapsed, the bird was removed from the bag, cut intopieces, and rinsed with cool water (normal preparation for frying). Thepieces were then dipped in egg, rolled in a mixture of one-half flourand one-half Golden Dipt Chicken Fry Mix, and placed in an electricfrying pan with vegetable oil at 350° F.

After preparation, the hot fried chicken was tasted by a panel of sixpeople. Other than the operator of that test and his wife, no one wasaware of the sodium diacetate treatment prior to preparation. Everyonetasting was familiar with the recipe used. A unanimous consensus of allsix “tasters” found the chickens' flavor, texture, moisture, and aromato be very good.

The remaining pieces were then refrigerated for 12 hours and tastedcold. The results were the same, with all panel members finding flavor,texture, moisture and aroma very good.

The conclusion of this test indicates that an extended treatment ofchicken with sodium diacetate has no affect on flavor, texture, moistureor aroma.

EXAMPLE 8

Sodium diacetate is selective, inhibiting pathogenic coliform bacteria,but encouraging harmless and beneficial bacteria species. The latter arelactobacilli which are commonly found in vegetables, meat and fruit.These species produce lactic acid and acetic acid, which combined aremilk preservatives effective against mold organisms and mildly soagainst some bacteria species. The data in Table 8 demonstrate this.

Skinless chicken drumsticks (obtained at a local supermarket) wereinoculated with chicken feces to assure presence of pathogens. Sodiumdiacetate in water solution was then sprayed onto the skinless chickenparts, which were then held at 4° C. and tested for bacteria per gram atintervals of 24 and 48 hours, with the following results:

24 Hours 48 Hours Reagent Coliforms Lactobacilli Coliforms Lactobacilli% Sodium 30 700 30 40 diacetate 5% Sodium 20 900 10 10 diaceate watersolution 10% 0 1100 0 90 20% 0 900 0 950

These data indicate again the selectivity of the bacteriostatic actionof sodium diacetate on micro-organisms commonly found on chickenpresented for commercial sale.

Coliforms (pathogens) were eliminated in 24 hours in sodium diacetatetreated chickens. Conversely, lactobacilli growth was enhanced by 10%and 20% sodium diacetate solution sprayed on the chicken.

EXAMPLE 9

This example shows the comparative efficacy of various methods ofapplying sodium diacetate water solution to skinless chicken drumsticks,expressed in terms of bacteria per grams of meat after storage at 4° C.

24 Hrs. Cam- 96 Hrs. Salmo- E. coli pylo- Salmo- E. coli Campylo- Methodnella 0157 bacter nella 0157 bacter 1. Control - 300 700 700 700 2800 0No Sodium Diacetate 1A. 390 1400 130 120,000 700,000 90 Control - NoSodium Diacetate 2. Sprayed 20 10 0 0 0 0 20% SDA 3. 0 70 0 0 180 0Immersed 20% SDA 4. 10 10 0 0 0 0 Immersed 30% SDA 5. Brushed 0 50 0 0 00 20% SDA 6. Brushed 0 20 0 0 90 0 30% SDA 7. Dusted 200 500 0 0 190 00.2% Dry SDA

The data of Example 9 indicate that the sodium diacetate may be appliedto the chicken meat by spraying a solution of sodium diacetate, or byimmersing the meat in a solution of sodium diacetate, or by brushing thesolution of sodium diacetate on the meat. It might be expected thatimmersing the meat in a solution of sodium diacetate would give the bestcoverage. Clearly, however, spraying a solution of sodium diacetate ismost efficacious to forestall growth of these three pathogen bacteriaspecies, and thus would be the lower cost method if used in a commercialapplication of this invention.

While this invention has been described in connection with the best modepresently contemplated by the inventor for carrying out his invention,the preferred embodiments described are for purposes of illustrationonly, and are not to be construed as constituting any limitations of theinvention. Modifications will be obvious to those skilled in the art,and all modifications that do not depart from the spirit of theinvention are intended to be included within the scope of the appendedclaims.

We claim:
 1. A food product which comprises: a. dressed chicken meatselected from the group consisting of i) a whole dressed chicken and ii)a dressed chicken part; and b. a coating of a water solution of sodiumdiacetate that i) extends continuously across the external surfaces ofsaid dressed chicken meat, ii) is retained on said external surfaces,because of the surface tension of said water solution, after saiddressed chicken meat is coated with said solution and is hung freely topermit excess liquid to drain away, and iii) is substantially free ofany adhesive material.
 2. The food product of claim 1 in which theexternal surface of said coating of a water solution of sodium diacetateis substantially smooth throughout.
 3. The food product of claim 1 inwhich the sodium diacetate of said water solution is retained in solidform as a continuous coating on the external surfaces of said dressedchicken meat after the water of said solution has evaporated.
 4. Thefood product of claim 3 which includes a removable casing positionedaround said dressed chicken and said coating of sodium diacetate, saidcasing being installed in said position after substantially all saidliquid has been permitted to evaporate.
 5. The food product of claim 1which includes a removable casing positioned around said dressed chickenmeat and said coating of the water solution of sodium diacetate, saidcasing being installed in said position after said dressed chicken meathas been coated with said water solution and said excess liquid has beenpermitted to drain away.
 6. The food product of claim 1 in which thepercentage by weight of sodium diacetate in said water solution is fromabout 0.02% to about 0.099% of the weight of said food product.
 7. Themethod of producing a food product which comprises: (a) applying to adressed chicken meat, selected from the group consisting of a wholedressed chicken and a dressed chicken part, a water solution of sodiumdiacetate to produce a coating of said water solution that extendscontinuously across the external surfaces of said dressed chicken meat,said water solution of sodium diacetate being substantially free of anyadhesive material; and (b) thereafter hanging said chicken meat freelyto permit excess liquid to drain away.
 8. The method of claim 7 in whichthe external surface of said coating of the water solution of sodiumdiacetate is substantially smooth throughout.
 9. The method of claim 7in which said dressed chicken part coated with a water solution ofsodium diacetate is permitted to dry out until substantially all thewater in said solution of sodium diacetate has evaporated and the sodiumdiacetate is retained in dry solid form as a continuous coating on theexternal surfaces of said dressed chicken meat.
 10. The method of claim9 in which a removable casing is positioned around said dressed chickenmeat after substantially all the water in said coating of a watersolution of sodium diacetate has been permitted to evaporate.
 11. Themethod of claim 9 in which the percentage by weight of sodium diacetatein said water solution, from which said solid coating of sodiumdiacetate is derived, is from about 0.02% to about 0.099% of the weightof said food product.
 12. The method of claim 7 in which, after saiddressed chicken meat has been coated with a water solution of sodiumdiacetate, a removable casing is positioned around said treated chickenmeat.
 13. The method of claim 7 in which the percentage by weight ofsodium diacetate in said water solution is from about 0.02% to about0.099% of the weight of said food product.